Betty's Derby Fried Chicken

Submitted by AngelicFantasia

"I don't know who Betty is, but this is the best fried chicken recipe I have ever used. I've been using this recipe since 1990 when I found it in The Dallas Morning News food section."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 cup all-purpose flour
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1⁄2 teaspoon poultry seasoning
• 1⁄4 teaspoon garlic powder
• 1 egg, beaten
• 1 cup milk
• 1 (3 lb) fryer, cut up
• vegetable oil (for frying)

directions

1. Combine first 6 ingredients in plastic bag.
2. Shake it to mix and set aside.
3. In a bowl, combine egg and milk; mix well.
4. Skin chicken, if desired.
5. Put 2 or 3 pieces of chicken in bag with flour.
6. Shake well.
7. Dip chicken in egg mixture, return to bag and shake again.
8. Repeat with remaining chicken.
9. Heat 1 inch of oil in a large skillet.
10. Add chicken and fry 15 minutes or until golden brown, turning to brown both sides.
11. Drain chicken on paper towels.

Reviews

[GinnyP]

My family was so pleasantly surprised that I made fried chicken! It came out wonderfully and I even used all gluten-free ingredients, due to dietary restrictions. What made me brave enough to finally try to make homemade fried chicken is that this recipe looked really easy compared to others I've read. It *was* easy. Although my chicken pieces turned out perfectly, I think I need to learn a good method for identifying when the chicken is cooked without cutting into it. And due to diet restrictions, this is the first fried chicken we've had in three years. Thank you! : )

 

[Harness Technology]

Goodness gracious this is good stuff! I made this for my family and we all freaked out it was soooooo good. Next time, I'm going to try using buttermilk instead of regular milk and see how much difference it makes. It would be hard to imagine it getting any better, but we'll see how it works out. :)

 

[Carrie]

Excellent chicken. Though I did let the chicken marinate in buttermilk for about 6 hours, then dipped in flour, redipped in buttermilk and again in flour.The let it sit on rack about 10-15 min. before frying. Omitted the egg. Thanks for sharing a great recipe.

 

[Lisa Clapp]

Oh! My gosh! This was wonderful. My family all loved this one. I used boneless skinless chicken breast and pounded it out for a little more tenderness. The seasoning was perfect and the color was beautiful. So easy and quick.

 

[Chef shapeweaver]

When I first made this recipe back in May of 2008, I used boneless skinless chicken breasts. But I made this again on 10/16/10 using bone-in chicken legs. The amount of seasonings were doubled,but the amount of flour remained at 1 cup.As soon as it was cool enough to eat,I did a "Quality Taste Test". If any of you are planning on making this recipe PLEASE use bone-in chicken. It's makes all the difference :).Thanks again for posting and, " Keep Smiling :)<br/>OP on May 18th 2008:I made this on 5/18/08 as part of mine and SO's dinner.Except for using boneless skinless chicken breasts, I followed the recipe exactly as written.Since there wasn't instructions on what temperature the chicken should be fried, I fried it on a medium to medium high heat.To me the crust had somewhat of a "doughy tasting texture", but my SO said that was the way his mother made hers. If I do make this again, I'm just going to dip it in buttermilk/egg mixture then flour it, and fry.Thanks for posting and "Keep Smiling :)"